Shrimp Bisque
serves 2-4
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1 pound large shrimp, peeled and deveined (shells reserved)
1 cup dry white wine
3 cups water
3 tablespoons olive oil
3 leeks, white and tender green parts, thinly sliced
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/4 cup cognac (or brandy)
4 plum tomatoes, peeled, seeded and chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups light cream
2 1/2 tablespoons chopped fresh tarragon
prep: 25 minutes
total: 55 minutes
medium saucepan
fine strainer
large bowl
large sauté pan with cover
food processor or blender
slotted spoon
whisk
optional: immersion blender
1. Prep all the shrimp. Put the shrimp shells in a medium saucepan with the wine and water and bring to a boil over medium-high heat. Reduce the heat and simmer 20 minutes. Pour the stock through a fine strainer into a large bowl. Discard the shells. Add enough water to the stock to make a 4 cups of liquid.
2. Meanwhile, prep the remaining ingredients. Heat the olive oil in a large sauté over medium heat. When it's hot and shimmering, add the leeks and cook, stirring occasionally, until tender but not browned, 5-7 minutes. Stir in the garlic and cook 1 minute.
3. Add the shrimp and cayenne pepper, and sauté 3 minutes. Pour in the cognac and gently simmer for 3 minutes. Remove the shrimp and leeks with a slotted spoon and put them in a food processor. Purée until smooth.
4. Add the tomatoes to the same sauté pan and cook until they've broken down into a sauce, 10-12 minutes. Add the butter to the sauce and let it melt, then whisking constantly, sprinkle the flour in and cook for 1 minute. Pour in the light cream and cook, stirring constantly, until the sauce thickens.
5. Mix in the puréed shrimp and leeks, and season lightly with salt and pepper. For a completely smooth consistency, process the whole mixture in a food possessor to get rid of any last chunks. Stir in the tarragon and add more salt and pepper to taste.
2. Meanwhile, prep the remaining ingredients. Heat the olive oil in a large sauté over medium heat. When it's hot and shimmering, add the leeks and cook, stirring occasionally, until tender but not browned, 5-7 minutes. Stir in the garlic and cook 1 minute.
3. Add the shrimp and cayenne pepper, and sauté 3 minutes. Pour in the cognac and gently simmer for 3 minutes. Remove the shrimp and leeks with a slotted spoon and put them in a food processor. Purée until smooth.
4. Add the tomatoes to the same sauté pan and cook until they've broken down into a sauce, 10-12 minutes. Add the butter to the sauce and let it melt, then whisking constantly, sprinkle the flour in and cook for 1 minute. Pour in the light cream and cook, stirring constantly, until the sauce thickens.
5. Mix in the puréed shrimp and leeks, and season lightly with salt and pepper. For a completely smooth consistency, process the whole mixture in a food possessor to get rid of any last chunks. Stir in the tarragon and add more salt and pepper to taste.
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